Moving into the new world of an organic farming enterprise

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Back in early 2014 the Garlic Farmacy was preparing to enter the local “Kempsey” agricultural show. But after some issues we decided to wait till 2015. So throughout the following 2014 seasons we nurtured our gardens so as the 2015 show entries were ready. While not all our entry plans came to fruition, we submitted some of our core produce that we are focussed on.

Our #ausgarlic is set to become the ‘bread n butter’ of our venture, so it’s essential to get this right. We entered our Hard Neck Turban purple “Glamour” garlic in the Kempsey Show. Our garlic was beautiful, tasted devine n spicy and we were rewarded with a Second Prize.

Our Fresh Turban ausgarlic that was converted to a Korean Style Pickled Garlic in late 2014 and cured in the bottle was the pièce de ré·sis·tance! This product is amazing and a taste sensation. We were rewarded as First Prize in the AoV Pickle section and also received the Special First Prize award of “Best Pickles” in the show. While we can take some credit for this added value garlic product, our Korean WWOOFers at the time helped with the authentic recipe and its preparation. We will continue this product line in late 2015 and may have it available before the festive season, but it still needs to mature in the package till early 2016.

The Garlic Farmacy is working towards more entries in the local agricultural and national shows in 2015-2016 as we build our product lines. Our award winning Bergamot citrus and other produce will be on show again.

The vegetable korma (mild curry) recipe has been made many many times since late 2009 and has been shared among our many friends and family members at various times. This dish has sort of become one of the signature dishes from Kerrianne. It was once made by Kerrianne for over 40 people at a retreat.

While it can be made in the Thermomix a little easier than in saucepans, the flavour and taste sensations are divine. Definitely can be eaten all year round. Each time it is made its generally similar but subtle differences in the vegetables and spices often impart varying flavours.

METHODIn a heavy based saucepan, cook the garlic, ginger and onion for a few minutes until the onion sizzles clear then add the chilli, coriander, cumin, salt and turmeric and cook n stir for a few more minutes.

Add the coconut milk, tomato paste and water and cook n stir in until it boils and lower heat till simmer, see the separate step below to get the timing right.

In a small saucepan add a little oil and whole spices (Bay leaves, cardamon pods, cinnamon stick and cloves), and heat till fragrance comes off. Crush in a mortar and pestle or blend if desired.

Cook 10-20 minutes until the seasonal vegetables are to your needs. Add more water if needed. Slightly under cooked maybe best for texture and vitamin content.

SERVING SUGGESTIONS

When serving stir in the garam masala and top with fresh coriander leaves.

Served with rice or naan or other dish, maximum 4 people for this recipe size. Increase ingredients for more people, or keep the leftovers if only for 1-2 people. Ideal frozen for a quick fix if in a hurry.

While the garlic farm only commenced in Autumn 2014, it’s really essential to plan ahead for growing, environmental and expansion reasons. After the 2014 garlic harvest the rows were planted with a green manure crop. In the next row a deep tillage radish crop was also sown.

The tillage radish sends its roots deep into the earth while also growing above ground. It’s a bonus crop, providing leaf and food and then by decomposing its roots in the earth it allows plants, bacteria, fungi and insects to turn the hard earth into usable soil. But it takes time…..

By the time the up to 900mm roots have fully decomposed and opened up the minerals from below with the soil creatures help it will be 2016. Then by March/April 2016 after more green manures and composting methods a naturally enriched soil will be available for planting.

So much to think about so much to plan, but it’s all fun, growing local Aussie garlic that is tasty, organically grown and healthy to use.

At the Food Bowl workshop held today in Gladstone attendees were updated on the potential opportunities for growth in the area.

Some case studies were discussed as well as some background information on the area.

A diverse range of products is available from the local Food Bowl….The plan is to make this available from an online database in the near future. Potential buyers, sellers and others would be able to access the info from the Macleay Valley.

All around us signs appear that a change in the season is happening. The peacock has lost nearly all his coulorful plumage, he hats on the acorns on the oak tree are loosening and falling to the ground. The flowers and fruits are opening and finishing for the season. Perhaps these inanimate objects know more than us.

We measure that the temperature in the morning is a bit cooler but it is still hot in the day. Is this climate change or is it a normal cycle of life.

Nevertheless the cooler days will eventually mean that the garlic seed is preparing for a new lease in life by returning to the soil that has been lovingly prepared for its arrival. After another season it will give us signs that it is ready for harvest and then can once again provide its fresh vitality to those who choose to enjoy fresh spring Australian garlic at its best. Bring on the #ausgarlic…..﻿

Another happy customer will soon be receiving their parcel of our organically grown garlic when Australia Post safely delivers it. The garlic is grown up river in the Macleay Valley away from city pollution, where the air and cloud water remains uncontaminated. Our garlic is chemical, pesticide and herbicide free. Its grown with Love, hand tendered and cured naturally

Beds are complete, the garlic arrived & has been sorted, today planting began.

Whoever said a no dig garden….A no dig garden meant shovelling tonnes of dirt, compost and mulch. Sure this might be good on a verandah of a city apartment but this no dig garden took months of collecting of papers, cardboard and then the shovelling. Let’s hope this works.

Many varieties of garlic are in these test beds. By late 2014 we will have an idea of what worked thus year. A year of higher than normal temperatures and extreme low amounts if rainfall.